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Leavening agents

A technology of liquid fermentation agent and composition, which is applied in the direction of microorganisms, biochemical equipment and methods, fungi, etc., and can solve the problems of poor aftertaste and poor aroma

Pending Publication Date: 2018-05-11
PURATOS NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of unconventional substrates such as cereal hydrolysates in the preparation of leavening agents using conventional yeasts such as S.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0145] Embodiment 1: leavening agent

[0146] Strains: Saccharomyces bouidin Kazakhstan (MUCL 54530), Saccharomyces parvum (ATCC 22034), Saccharomyces thermotolerant (MUCL 55817) and two strains of Saccharomyces cerevisiae (regular baker's yeast and organic regular baker's yeast)

[0147] Inoculum: Yeast strains were kept at -70°C and maintained on solid YPD medium (20 g / l peptone; 10 g / l yeast extract; 20 g / l agar). Isolated colonies of each strain were inoculated into the first flask containing 25 mL of liquid YPD medium (20 g / l peptone; 10 g / l yeast extract) and maintained at 100 rpm and 30° C. for 24 hours. 5ml of this culture was inoculated into 200mL of liquid medium (bacto-peptone 3.5g / l; yeast extract 3g / l; KH 2 PO 4 2g / l; MgSO 4 ·7H 2 O 1.83g / l; (NH 4 ) 2 SO 4 1 g / l; D-glucose 20 g / l; sucrose 55 g / l; penicillin 0.0004 g / l; pH=4.8) in two flasks and kept stirring at room temperature for 48 hours.

[0148] The liquid leavening agent was obtained after 3 consec...

Embodiment 2

[0162] Embodiment 2: baking test

[0163] Country bread was made using different liquid leavening agents obtained by the method of Example 1. The properties of the leavening agents are shown in Table 2 and the composition of the bread dough is shown in Table 3.

[0164] Table 2: Composition of liquid leavening agent

[0165]

[0166]

[0167] Table 3: Dough Composition

[0168]

[0169] The ingredients were mixed in a dough mixer (Diosna SP24) for 5 minutes on low speed and 6 minutes on high speed. The temperature in the bread oven is about 25°C and the humidity is about 55%. The temperature of the water was about 12°C and the temperature of the dough was about 27°C. After 20 minutes of overall fermentation at room temperature, the dough was divided into 800 g pieces, shaped into round shapes and subjected to the final proofing step in a Koma fermentation room (70min, 30°C, 90% relative humidity) and then in a Miwe Condo oven Bake with steam at 230°C for 35min....

Embodiment 3

[0180] Example 3: Characterization of Aroma

[0181] A series of liquid leavening agents were prepared according to the method of Example 1 using different yeast strains and different carbon sources. Table 4 summarizes their composition and properties.

[0182] Table 4: Composition of liquid leavening agent

[0183]

[0184]

[0185] Bread was prepared as in Example 2 using these leavening agents.

[0186] Flavor comparison by MS nasal technique

[0187] Analysis of liquid leavening agents and aroma of bread by MS nasal technique. The MS nasal apparatus is equipped with an MPS-2W autosampler The gas chromatograph mass spectrometer HP 7890A / 5975C (Agilent )constitute. Will Software (G1701 BA, version 01.00, Agilent )with Multivariate analysis software (9.8, Oslo, Norway) loaded into the GC-MS system.

[0188] Sample weights of 1 g of each leavening agent and each bread were weighed in 20 ml glass vials, closed with magnetic caps with silicone / PTFE sep...

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Abstract

The present invention relates to compositions and methods for preparing such compositions, the compositions comprising cereal hydrolysates fermented by one or more strain(s) of the genus Kazachstaniaand / or Lachancea, and in particular Kazachstania bulderi, Kazachstania exigua and / or Lachancea thermotolerans. The compositions are used in the preparation of bakery and / or patisserie products.

Description

technical field [0001] The present invention relates to an unconventional leavening agent (leavening agent, leavening agent) and baked products obtained using said leavening agent. Background technique [0002] Today's bread consumers are constantly looking for new products with innovative or improved properties. There are specific aromas and tastes associated with them. [0003] The fermentation of bakery products such as bread is usually carried out using the yeast Saccharomyces cerevisiae as a leavening agent. Through the fermentation of the dough, the yeast produces CO 2 and let it go. This also gives the baked product an airy structure. Baked products obtained by using Saccharomyces cerevisiae tend to have a bad taste and aroma, especially due to the shorter processing times used. [0004] Sourdough fermentation is a well-known alternative baking technique used to improve the aroma and taste of bread. Representative tastes / aromas provided by sourdough are milky, v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16A21D8/04C12R1/645
CPCC12N1/16A21D8/047C12R2001/645C12N1/145A21D8/04
Inventor 科拉莉·勒菲弗希尔韦斯特雷·阿沃诺伯尔纳德·格诺特
Owner PURATOS NV